INGREDIENTS:

all purpose flour
1 loaf (1 lb. size) frozen white bread dough, thawed
1 jar (6 oz. size) marinated artichoke hearts, drained and chopped; save marinade
1 1/4 cup grated parmesan cheese
4 cloves garlic, minced or pressed
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano

DIRECTIONS:

On a floured board, roll dough into a 12″ x 18″ rectangle (let rest 5 minutes if springy). Brush half the reserved marinade over the dough; sprinkle with the artichokes, 1 Cup cheese, garlic, basil, and oregano. Roll dough tightly, starting from the long edge, into a snug log. Pinch seam to seal.

On a greased 12″ x 15″ baking sheet, or a silpat lined sheet, shape the log into a ring; pinch ends together to seal. Brush ring with the remaining marinade. Cover lightly with plastic wrap; let stand in a warm place until puffy, about 30 minutes.

Bake, uncovered in a preheated 375F oven for 15 minutes; sprinkle top with remaining grated cheese. Bake until bread is golden brown, 10 - 15 minutes longer; transfer to a rack.

Serve hot or cool. When cool, store airtight up to 2 days; Freeze to store longer.

This recipe for Garlic And Artichoke Bread serves/makes 10.

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